israeli

Moroccan Fish with Spicy Pepper Tomato Sauce and Olives

Name: Moroccan Fish with Spicy Pepper Tomato Sauce and Olives
Yield: 1 serving
Cuisine: israeli
Ingredients: 260 g white fish fillet (such as cod or hake); 17 g olive oil; 9 g garlic, minced; 142 g red bell pepper, sliced; 260 g crushed tomatoes; 14 g harissa paste; 36 g green olives, pitted; 18 g lemon juice; 2 g ground cumin; 2 g paprika; 12 g fresh cilantro, chopped

This simmered dish pairs white fish fillet with red bell pepper, sliced, green olives, pitted and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Heart friendly High protein Low carb Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

60 g Protein

38 g Carbohydrates

30 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

260g white fish fillet (such as cod or hake) 260 kcal
17g olive oil 150 kcal
9g garlic, minced 13 kcal
142g red bell pepper, sliced 44 kcal
260g crushed tomatoes 83 kcal
14g harissa paste 22 kcal
36g green olives, pitted 52 kcal
18g lemon juice 5 kcal
2g ground cumin 8 kcal
2g paprika 6 kcal
12g fresh cilantro, chopped 4 kcal

Cooking instructions

white fish fillet (such as cod or hake)red bell pepperground cuminpaprika
Pat fish dry and season with salt, paprika, cumin, and black pepper.
olive oilgarlicred bell pepper
Heat olive oil in a skillet. Saute garlic and bell pepper 3-4 minutes until fragrant and softened.
crushed tomatoesharissa pastelemon juice
Add crushed tomatoes, harissa, and lemon juice; simmer 8-10 minutes to thicken slightly.
white fish fillet (such as cod or hake)
Nestle fish into the sauce, spoon sauce over top, cover, and cook gently 8-10 minutes until fish flakes.
fresh cilantro
Stir in olives and cilantro. Simmer 1 minute and serve hot with extra sauce.